Green tomatoes add a lovely crunch to the salad, but red or yellow tomatoes work just as well.
600 grams pork fillet (we use Freedom Farms)
2 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon each sweet smoked paprika and cumin
3 cobs of sweetcorn
400 grams green beans, stem end removed
1 small red onion, thinly sliced
2 large green tomatoes, roughly chopped
4 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic, crushed
2 teaspoons Dijon mustard
good handful basil leaves
16 x 10 cm wooden skewers soaked in cold water for 30 minutes
Pork: Combine all the ingredients except the pork in a large bowl. Cut the pork lengthways into 4 long pieces then cut each piece into 8 cm long fingers. Toss with the marinade, rubbing it in well. Cover and refrigerate for up to 24 hours.
Salad: Cook the sweetcorn in a large saucepan of boiling salted water until tender. Remove with tongs, refresh in cold water then drain. Add the beans to the boiling water and cook until just tender. Drain and refresh in cold water. Pat the corn and beans dry with kitchen towels. Slice off the corn kernels and place in a large bowl with the beans. Soak the onion in a bowl of cold water for 10 minutes; drain and squeeze dry in a clean tea towel. Add to the beans along with the tomatoes.
Dressing: Place all the ingredients in a food processor and blend until smooth. Season and pour ¾ of it over the salad, turning to coat. Reserve the remaining dressing,
Pork: Season the pork and thread onto the skewers. Grill on a preheated barbecue or fry in a sauté pan until just cooked through, turning to brown on all sides.
To serve: Transfer the salad to a serving platter. Stack the pork kebabs on a platter or board and drizzle with the remaining dressing.